Editors Note: The following is an informative letter that
Richard has written concerning the lives of VEAL CALVES. You will find this information
very concise and informative. The extra bonus here, print out a few copies, next time you
go to a restaurant that serves veal, leave a copy for the owner. Always look for a chance
to educate people to the abuse and violence perpetuated on animals by humans.

We were sorry to learn that you still serve 'milk-fed' veal in your fine food
establishment. This product is the flesh of young dairy calves who are raised under
extremely inhumane and unsanitary conditions which your customers would find shocking.
Therefore, we respectfully request that you drop 'milk-fed' veal from your menu.

The life of a 'veal' calf is filled with misery. He is torn from his mother at
birth and chained by the neck in a small wood crate, where he can only stand or lie for
his entire life on hard wood slats. This is to keep his muscles soft. Twice a day,
he is fed a bucket of fatty liquid, deficient in iron and fiber, to keep his flesh pale
and anemic.

The life of a 'veal' calf is filled with disease. His inability to move induces
chronic respiratory disease. The lack of solid food leads to constant diarrhea. His crate
and his body are covered with his excrement which perpetuates infectious diseases. To keep
him alive for the 16 weeks until slaughter, a producer administers large doses of
antibiotics. Subsequently, these antibiotics become ineffective in treating the consumer's
infectious diseases.

This is why many restaurants have dropped veal from their menus and US veal sales
have plummeted by 70%. In England, it is illegal to raise calves > in crates. Soon, it
will be illegal in the rest of Western Europe too.

Dropping veal from your menu would not only be good business but would signify to
us and other patrons your concern for our health and your fortitude to do the
"right" thing by not continuing to support this barbaric practice.

If you should decide to stop serving 'milk-fed' veal, please give us a call at
(your phone number). We will be very happy to spread the word to all we come into contact
that your establishment is now worthy of their patronage.